Method

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Gorgeous soup, lovely flavours and the coconut milk gives it a thick and creamy texture. The only downside was mine came out far too spicy! I used blue dragon Thai red curry paste and put in 4 tbsps as per the recipe but it's far too fiery! I've had to add extra milk to tone it down a bit. Lovely apart from that!

Beautiful filling soup. Very flavourful. I added half a red chilli to roasting pan when cooking the pumpkin but to be honest, the soup is spicy enough without it. I live in a rural village and couldn't get lemongrass, but as its already in the curry paste I don't think it's essential. This will definitely become one of our favourite soup recipes.

This is delicious and very easy - I've got it on the stove now for the third time!I've left out the lemongrass because I never have any - and when I roast the pumpkin I sprinkle it with a ground mix of chili flakes & coriander seed instead of salt & pepper.I also sometimes serve with a dollop of sour cream or cream cheese because decadent!The only problem is that it's so filling I can't eat seconds or thirds in one sitting.. :-)

This was amazing!! I never have success with the first recipe I try, but I won't be looking any further - this was so easy to make and turned out perfectly! I (approximately) halved the recipe as I didn't have a lot of pumpkin. I think this recipe would be quite easy to tweak to your desired taste.

Think I must have got something wrong here. The lemongrass was wayyy too overpowering and ended up making the soup very "stringy" which was a horrible texture. If I were to make this again, I would half the lemongrass at least.

Delicious. Thai flavours a great idea to enhance pumpkin which can be quite bland . Next time might try for reduced fat coconut milk to make it slightly heathier . Chicken or turkey left overs might go nicely too for carnivores.

This soup is absolutely outstanding. Asian flavors add new tast to the pumpkin. I like pumpkin but pumpkin soup is always pumpkin soup - nothing new in every restorant in many countries. So I cook this soup every month and my family and friends just love it:) it's easy to make. thank you for the receipt!

This was a lovely soup. I used 1 600g butternut, 1 yellow Sweet Potato and 1 orange Sweet Potato. I also used most of the coconut milk 400 ml (light) and 600ml of vege stock. My paste was Thai Green, not red. My husband said it tasted like restaurant quality soup.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

cookx13th Nov, 2016

I've made this for only 3 people instead of 6 as the recipe states, and added 1 teaspoon of Red Thai Curry Paste + 1 teaspoon of Pesto Rustico (sundried tomatoes). delish!

Reader offer: £40 off delicious meals

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Follow us

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.